In this age of information overload, we are constantly bombarded with health and nutrition advice from so many sources – some more reputable than others. To compound the confusion, it may also seem like “experts” often change their minds and the advice given next year may contradict current recommendations. Remember when margarine was “healthier” than butter, and eggs were getting a bad rap? And not only does advice change over time, experts often disagree with one another. Part of the reason for this is that Nutrition is an emerging science; consequently, research in this field is relatively new and there is so much more that we don’t know than what we do know. That being said, this post is an attempt to untarnish the image if the humble, often misrepresented, egg.
Eggs have served as a substantial part of the human diet at least as long as history has been recorded. It wasn’t until a few decades ago, when they were put on the “bad food” list, that people began to limit their consumption. This is unfortunate because health-conscious individuals may have actually been depriving themselves of disease-preventing nutrients. I confess that I was rebellious enough not to reduce my egg habits and I am happy that the research is now beginning to confirm what many of us thought was just plain common sense.
However, the redeeming of the reputation of eggs seems to be happening much more slowly than the vilifying occurred. I often see adults, especially older ones, still buying “egg substitutes,” and restaurants offering “egg white omelets” or “yoke-free Hollandaise sauce.
I’m not exactly proposing a Rocky style approach to eating eggs . . .
I just feel behooved to do my part to help restore their stellar slot in the human diet. Listen to my five-minute podcast: In Defense of Eggs.
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